Runway Magazine Jobs in Texas (NOW HIRING)

At Hyatt, there's a home for every stage of your career.

We nurture curiosity and roles at Hyatt will help you learn new skills that support your personal and professional development. Here, doors are meant to be opened and horizons expanded. Your one-way ticket to opportunity awaits. Come be part of our Culinary Team as the Culinary Supervisor at the Grand Hyatt DFW located in Terminal D of the DFW Airport.

Our upscale hotel features 298 guest rooms with runway views as well as 34,000 square feet of event space. Grand Hyatt DFW is rooted in traditions of impeccable service and thoughtful amenities. We deliver the comforts of a home away from home and a consistently elevated experience. 

We pride ourselves with top-ranking customer service achievements and are ranked on the Fortune 100 Best Companies to Work for 2025, along with Universum's Top 100 Most Attractive Employers. Recently, we were named in People Magazine as one of the top Companies that Care. 

Benefits & Perks:

As a colleague, we have you covered with awesome benefits and perks. Some of those include:

         Medical, Dental, Vision benefits offered at 30 days of employment

         Complimentary on-site hotel covered parking at the DFW Airport in Terminal D

         Complimentary colleague meal during shift

         401k options and company match

         Discounted and complimentary hotel accommodations anywhere in the world

         Paid Holidays, Sick Time & Vacation

         Tuition Reimbursement

         And so much more!

The Culinary Supervisor will assist in supervising the day-to-day operation of the Culinary department. This position is responsible for production and quality of food that is serviced through our Banquets and Restaurant. The Culinary Supervisor will have a basic understanding of the kitchen operation within a hotel. They will be responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. This person will have basic skills in department training and is capable of assuming department responsibilities in the absence of the Chef de Cuisine and Executive Sous Chef. Skills and knowledge include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills.  May assist in monitoring payroll costs & overtime. Responsibilities also include supervising of hourly cooks.

The sign on bonus will be distributed over the course of 6 months. 

• Requires good communication skills.
• 2 years of previous line experience required; previous supervisory experience preferred.
• Culinary degree or related hotel experience is preferred.
• Candidates should be able to perform all basic and intermediate cooking skills
• A true desire to satisfy the needs of others in a fast-paced environment
• Ability to stand for long period of time
• Training and development of all team members
• Basic knowledge of Microsoft Office Products
• Able to work multiple stations in the kitchen.
• Requires moderate supervision and training.
• Must have flexibility to work any schedule, including weekends and holidays.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.